Total Time
Prep 10 mins
Cook 30 mins

I'm not sure where I found this recipe, but it's a very rich soup. I like to add additional herbs - whatever strikes me at the moment, but I usually add some Italian seasoning and sometimes some spicy Mrs. Dash.


  1. Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
  2. Blend in the flour, then the corn kernels.
  3. Cook the mixture for 5 minutes, stirring frequently.
  4. Pour in the cream and season with salt and pepper to taste.
  5. Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
  6. Add the crab and parsley, cook an additional 5 minutes, then serve.
Most Helpful

Although, for the most part I did follow the recipe, I didn't have fresh corn to use, so . . . Still, the resulting soup was wonderfully delicious, & in my book, corn & crab does wonders when fixing a comfort dish like this one! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]

Sydney Mike February 01, 2012